SU658373A1 - Method of drying tubular macaroni foods - Google Patents
Method of drying tubular macaroni foodsInfo
- Publication number
- SU658373A1 SU658373A1 SU772548631A SU2548631A SU658373A1 SU 658373 A1 SU658373 A1 SU 658373A1 SU 772548631 A SU772548631 A SU 772548631A SU 2548631 A SU2548631 A SU 2548631A SU 658373 A1 SU658373 A1 SU 658373A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- drying
- foods
- drying tubular
- macaroni
- pasta
- Prior art date
Links
Landscapes
- Noodles (AREA)
Description
1one
Изобретение относитс к пищевой промыидленности и предназначено дл производства трубчатых макаронных изделий.This invention relates to the food industry and is intended for the production of tubular pasta.
Известен способ сушки трубчатых макаронных изделий, включающий предварительную термообработку паром с последующей сушкой 1 .There is a method of drying tubular pasta, including preliminary heat treatment with steam, followed by drying 1.
Так как обработка влажным паром вызывает конденсацию на поверхности изделий влаги, то это способствует слипанию изделий друг с другом, а также прилипанию их к бастунам. Такие издели частично относ тс к нестандартным. Кроме того, обща продолжительность сущки этим способом велика: 10 - 12 час.Since the treatment with wet steam causes condensation of moisture on the surface of products, this contributes to the adhesion of products to each other, as well as their adhesion to bastuns. Such products are partly non-standard. In addition, the total duration of the substance in this way is large: 10 - 12 hours.
Целью изобретени вл етс повыщение качества изделий и сокращение времени сушки .The aim of the invention is to increase the quality of the products and reduce the drying time.
Это достигаетс тем, что перед сушкой нагретым воздухом провод т сущку перегретым паром при 120-140 °С и скорости 1,5 - 2,5 м/сек до влажности продукта 23-18% и отволаживание в течение 5-15 мин в среде насыщенного пара.This is achieved by the fact that before drying with heated air, the substance is heated with superheated steam at 120-140 ° C and a speed of 1.5-2.5 m / s to a moisture content of 23-18% and sweating for 5-15 minutes in a saturated environment. couple.
На чертеже дан график, на котором приведены кривые сущки макаронных изделий, высушенных при режимах известного способа (крива 1) и предлагаемого способа (крива II).The drawing shows a graph, which shows the curves of pasta, dried under the modes of the known method (curve 1) and the proposed method (curve II).
На графике видно, что обща продолжительность процесса сушки трубчатых макаронных изделий в первом случае достигает 600 мин. В случае применени предлагаемого способа сушки обща продолжительность процесса сушки равна 355 мин., т. е. в 1,7 раза меньше.The graph shows that the total duration of the drying process tubular pasta in the first case reaches 600 minutes. In the case of applying the proposed drying method, the total duration of the drying process is 355 minutes, i.e., 1.7 times less.
Лабораторные исследовани показали,Laboratory studies have shown
что качество макаронных изделий, высушенных по предлагаемому способу, высокое. Причем прочность изделий, определ ема на приборе Строганова, в 3 раза выше стандартной (650 г), а врем варки сокращает5 с в 2 раза, по сравнению с ГОСТом, следовательно, этот способ сушки дает возможность резко сократить общее врем сушки в 4-5 раз по сравнению с примен емыми в промышленности и в 1,7 раза по сравне0 нию с известным способом сушки.that the quality of pasta, dried by the proposed method, high. Moreover, the strength of products, determined on the Stroganov device, is 3 times higher than the standard (650 g), and the cooking time shortens 5 s by 2 times, compared to GOST, therefore, this drying method makes it possible to drastically reduce the total drying time by 4-5 times as compared with those used in industry and 1.7 times as compared with the known drying method.
Пример. Отформованные макаронные издели определенной массы подвешивают на бастуне и устанавливают в рабочую камеру сушилки. Зафиксировав начальную массуExample. Molded pasta of a certain mass is suspended on the bastard and installed in the working chamber of the dryer. Fixing the initial mass
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU772548631A SU658373A1 (en) | 1977-12-23 | 1977-12-23 | Method of drying tubular macaroni foods |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU772548631A SU658373A1 (en) | 1977-12-23 | 1977-12-23 | Method of drying tubular macaroni foods |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| SU658373A1 true SU658373A1 (en) | 1979-04-25 |
Family
ID=20735252
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SU772548631A SU658373A1 (en) | 1977-12-23 | 1977-12-23 | Method of drying tubular macaroni foods |
Country Status (1)
| Country | Link |
|---|---|
| SU (1) | SU658373A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102499273A (en) * | 2011-12-30 | 2012-06-20 | 中国包装和食品机械总公司 | Noodle high-temperature drying process |
| RU2487555C1 (en) * | 2010-03-19 | 2013-07-20 | Ниссин Фудз Холдингз Ко., Лтд. | Dry instant noodles and noodles production method |
-
1977
- 1977-12-23 SU SU772548631A patent/SU658373A1/en active
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2487555C1 (en) * | 2010-03-19 | 2013-07-20 | Ниссин Фудз Холдингз Ко., Лтд. | Dry instant noodles and noodles production method |
| US8968813B2 (en) | 2010-03-19 | 2015-03-03 | Nissin Foods Holdings Co., Ltd. | Instant noodles and method for producing the same |
| CN102499273A (en) * | 2011-12-30 | 2012-06-20 | 中国包装和食品机械总公司 | Noodle high-temperature drying process |
| CN102499273B (en) * | 2011-12-30 | 2014-07-16 | 中国包装和食品机械总公司 | Noodle high-temperature drying process |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| SU1582971A3 (en) | Method of producing maccaroni articles | |
| SE8007239L (en) | WAY TO DRY WOOD PRODUCTS | |
| RU2242147C1 (en) | Tobacco processing method | |
| SE7710934L (en) | KIT IN OPERATION OF A SPRAY DRYING SYSTEM AND SYSTEM FOR CARRYING OUT THE KIT | |
| SU658373A1 (en) | Method of drying tubular macaroni foods | |
| KR840002217A (en) | Method of manufacturing dried noodles | |
| IT1225917B (en) | PROCEDURE FOR THE PRODUCTION OF DRY FOOD PASTA. | |
| Milić et al. | Influence of steaming on drying quality and colour of beech timber | |
| GB595552A (en) | Improvements in or relating to processes of treating starch to render it substantially free of thermophilic bacteria | |
| JPH0148731B2 (en) | ||
| RU93017345A (en) | METHOD OF DRYING AGRICULTURAL PRODUCTS AND DEVICE FOR ITS IMPLEMENTATION | |
| SU620766A1 (en) | Method of drying wood | |
| SU384513A1 (en) | METHOD OF DRYING TOBACCO LEAVES | |
| SU749124A1 (en) | Method for drying cocoons | |
| SU709358A1 (en) | Wood-working method | |
| SU1113082A1 (en) | Method of preparing tobacco for fermentation | |
| SU151624A1 (en) | The method of drying, for example, pasta using infrared heating | |
| RU2087104C1 (en) | Macaroni product drying method | |
| SU608516A1 (en) | Arrangement for thermal treatment of tea | |
| SU99131A1 (en) | Method of drying pressed sugar refined sugar | |
| RU2215953C2 (en) | Acoustic and thermal method of drying materials | |
| Babicki et al. | Effect of hydro-thermal treatment of green beech wood on its chemical and physco-mechanical properties | |
| GB2001517A (en) | Plain roll cookies | |
| SU422929A1 (en) | METHOD FOR DRYING WOOD | |
| SU976926A1 (en) | Method of producing dried chicory |